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Scallops Shrimp Garlic Butter Sauce

Scallops Shrimp Garlic Butter Sauce

Your new go-to for an unbelievably quick, restaurant-worthy meal you can whip up in your own kitchen. This recipe delivers succulent seafood bathed in a rich, aromatic garlic butter sauce, perfect for busy weeknights or impressing guests with minimal effort.
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Prep Time 15 minutes
Cook Time 15 minutes
Minutes 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large sea scallops pat thoroughly dry
  • 1 pound large shrimp peeled and deveined, tails on or off as preferred, pat thoroughly dry
  • 4 tablespoons unsalted butter
  • 6-8 cloves garlic minced
  • 1/4 cup dry white wine such as Pinot Grigio or Sauvignon Blanc, optional, but highly recommended
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • to taste salt
  • to taste freshly ground black pepper
  • olive oil for searing (if needed)

Equipment

  • Large skillet
  • Paper towels
  • Plate
  • Airtight container
  • Freezer-safe container

Method
 

  1. Ensure your scallops and shrimp are completely dry by patting them thoroughly with paper towels. This is a crucial step for achieving a beautiful sear on the scallops and preventing the shrimp from steaming rather than searing. Season both the scallops and shrimp generously with salt and freshly ground black pepper.
    1 pound large sea scallops, 1 pound large shrimp, to taste salt, to taste freshly ground black pepper
  2. Place a large skillet over medium-high heat. Add 1 tablespoon of butter and a drizzle of olive oil (if using) to the hot skillet. Once the butter has melted and is slightly foamy, carefully add the scallops in a single layer, ensuring not to overcrowd the pan. You may need to do this in batches. Sear the scallops for 1.5 to 2 minutes per side, until they develop a golden-brown crust and are opaque throughout. Remove the seared scallops from the skillet and set them aside on a plate.
    4 tablespoons unsalted butter, olive oil, 1 pound large sea scallops
  3. Add another tablespoon of butter to the same skillet over medium-high heat. Once melted, add the seasoned shrimp. Cook for 1-2 minutes per side, until they turn pink and opaque. Avoid overcooking the shrimp, as they can become tough. Remove the shrimp from the skillet and add them to the plate with the scallops.
    4 tablespoons unsalted butter, 1 pound large shrimp
  4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté the garlic for about 1 minute until fragrant, being careful not to burn it.
    4 tablespoons unsalted butter, 6-8 cloves garlic, 1/4 teaspoon red pepper flakes
  5. If you're using white wine, pour it into the skillet with the garlic. Let it bubble and reduce by about half, scraping up any browned bits from the bottom of the pan. This adds a wonderful depth of flavor.
    1/4 cup dry white wine
  6. Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 1-2 minutes, allowing it to thicken slightly. Stir in the fresh lemon juice.
    1/4 cup heavy cream, 2 tablespoons fresh lemon juice
  7. Return the seared scallops and cooked shrimp to the skillet. Toss them gently in the garlic butter sauce until they are thoroughly coated and heated through, about 1 minute.
    1 pound large sea scallops, 1 pound large shrimp
  8. Stir in the chopped fresh parsley. Taste the sauce and adjust seasoning with salt and black pepper if needed. Serve the Scallops Shrimp Garlic Butter Sauce immediately.
    2 tablespoons chopped fresh parsley, to taste salt, to taste freshly ground black pepper

Notes

Refrigerate leftovers for up to 2-3 days. Reheat gently in a skillet or microwave. Can be frozen for up to 2 months, though texture may be altered.